Mini Peanut Butter Cup Cheesecakes The Toasty Kitchen

Mini Peanut Butter Cup Cheesecakes The Toasty Kitchen Preheat oven to 350 degrees fahrenheit. line a standard sized cupcake pan (not a mini cupcake pan) with 18 paper liners and set aside. in a bowl, combine graham cracker crumbs and granulated sugar. add melted butter and stir until fully incorporated. divide crust mixture between the 18 cupcake liners. Preheat oven to 350 degrees fahrenheit. line a standard sized cupcake pan (not a mini cupcake pan) with 18 paper liners and set aside. in a bowl, combine graham cracker crumbs and granulated sugar. add melted butter and stir until fully incorporated. divide crust mixture between the 18 cupcake liners.

Mini Peanut Butter Cup Cheesecakes A Taste Of Madness Bake for about 17 19 minutes, or until cheesecake looks set and centers only slightly jiggle. turn the oven off and crack the door a few inches. allow cheesecakes to rest for 2 3 minutes before removing from oven. remove and allow cheesecakes to cool for 30 minutes. refrigerate for at least 2 hours, up to 1 day. Crust. preheat the oven to 350º f. line a regular sized muffin pan with paper muffin liners. in a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand. put 1 2 tbsp of crumbs in each muffin cup. use a 1 3 cup (or similar) to press the crumbs down firmly into the pan. For the cheesecake: in a separate bowl, beat together the cream cheese, 1 2 cup sugar and flour until light and fluffy. beat in the egg and vanilla until fully combined. place the peanut butter cups in the center of each muffin cup and pour the cream cheese mixture on top. bake for 15 18 minutes, or until the center is set. 1. preheat oven to 350 degrees f. place a cupcake wrapper in each cup of a 12 cup muffin tin. 2. in a food processor, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. place approximately one tablespoon of crumbs into each cupcake wrapper and press down.